Ingredients Jump to Instructions ↓

  1. 2 ounces rice noodles (pad thai noodles)

  2. 1 tablespoon olive oil

  3. 1 clove garlic, minced

  4. 1 1/2 tablespoons minced lemon grass

  5. 1 teaspoon ground ginger

  6. 2 teaspoons red curry paste

  7. 1 (32 ounce) carton chicken broth

  8. 2 tablespoons soy sauce

  9. 1 tablespoon white sugar

  10. 1 (13 1/2 ounce) can reduced-fat coconut milk

  11. 1/2 cup peeled and deveined medium shrimp

  12. 1/2 cup sliced mushrooms

  13. 1 (10 ounce) bag baby spinach leaves

  14. 2 tablespoons fresh lime juice

  15. 1/4 cup chopped cilantro

  16. 2 green onions, thinly sliced

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside. Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes. Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes. To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.


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